2X 12 oz bags of frozen cut corn
1 large onion (diced)
4 stalks of celery (diced)
2 carrots (diced)
2 medium potatoes (diced)
1/4 cup butter
1 cup half-and-half
2 cans vegetable broth
1 Tbsp Deep Roasted Garlic
1 Tbsp Green Curry
Sprinkles of Black Truffle Cheese
- In large pot or Dutch oven, saute onion & potatoes in butter for 5 minutes in medium high heat, then add in other vegetables for another 2 minutes.
- Next add in broth & cream + seasoning, mix well with vegetables and heat but do not boil. (Cream does not tolerate excess heat.)
- Simmer in gentle heat for 15 minutes.
- Serve the desired portions in soup bowls and top off the chowder with Black Truffle Cheese.
Also buttered toast with Black Truffle Cheese is a nice addition.